Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!)

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

Give plain cranberry sauce a rest this year. Instead, try out our jazzed-up version, chock-full of apricots, with a hint of orange.

1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…

Process all ingredients in a food processor until desired consistancy is reached. That is, if you like pure, smooth cranberry sauce, or like chunky cranberry sauce. Enjoi!

Chill in the fridge or freezer before serving. And enjoy!!!

Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.

This makes lots- enough to share and is wonderful.

This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.

Easy, delicious, and nutritious.